Patents by Inventor Louise Slade

Louise Slade has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Publication number: 20120189757
    Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
    Type: Application
    Filed: April 4, 2012
    Publication date: July 26, 2012
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Lynn C. HAYNES, Harry I. LEVINE, Louise SLADE, Ning ZHOU, James MANNS, Diane GANNON, Edward D. HOWEY, Mihaelos N. MIHALOS, Charles W. EPPERSON, Sarwat GABRIEL, Domenico CASSONE, Jeanny E. ZIMERI
  • Patent number: 8173193
    Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
    Type: Grant
    Filed: June 15, 2007
    Date of Patent: May 8, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Lynn C. Haynes, Harry I. Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, Charles C. Epperson, Sarwat Gabriel, Domenico Cassone, Jeanny E. Zimeri
  • Patent number: 8163324
    Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
    Type: Grant
    Filed: December 4, 2009
    Date of Patent: April 24, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jeanny E. Zimeri, Lynn Haynes, Allan R. Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
  • Patent number: 8133527
    Abstract: A stabilized bran component and a stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour.
    Type: Grant
    Filed: June 16, 2006
    Date of Patent: March 13, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Lynn C. Haynes, Harry Ira Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, C. William Epperson, Sarwat Gabriel, Domenico Cassone
  • Publication number: 20110293788
    Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.
    Type: Application
    Filed: May 27, 2011
    Publication date: December 1, 2011
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Lynn HAYNES, Norbert GIMMLER, John P. LOCKE, III, Mee-Ra KWEON, Louise SLADE, Harry LEVINE
  • Patent number: 7972643
    Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.
    Type: Grant
    Filed: May 5, 2009
    Date of Patent: July 5, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
  • Patent number: 7740894
    Abstract: Methods for providing cooked rice with enhanced levels of fiber, wherein the fiber-containing cooked rice is suitable and especially adapted for use in preparing fiber-containing rice-based cereal products and especially for preparing fiber-containing puffed rice-based cereal products, are provided.
    Type: Grant
    Filed: September 6, 2005
    Date of Patent: June 22, 2010
    Assignee: Post Foods, LLC
    Inventors: George McDonald Squire, Andrew McPherson, Edward Larue, Louise Slade, Lynn Haynes
  • Publication number: 20100080883
    Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
    Type: Application
    Filed: December 4, 2009
    Publication date: April 1, 2010
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Jeanny E. ZIMERI, Lynn Haynes, Allan Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
  • Patent number: 7648723
    Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
    Type: Grant
    Filed: October 26, 2005
    Date of Patent: January 19, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jeanny E. Zimeri, Lynn Haynes, Allan Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
  • Publication number: 20090238935
    Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
    Type: Application
    Filed: June 15, 2007
    Publication date: September 24, 2009
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC,
    Inventors: Lynn C. Haynes, Harry I. Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, Charles W. Epperson, Sarwat Gabriel, Domenico Cassone, Jeanny E. Zimeri
  • Publication number: 20090211570
    Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.
    Type: Application
    Filed: May 5, 2009
    Publication date: August 27, 2009
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Lynn HAYNES, Norbert GIMMLER, John P. LOCKE, III, Mee-Ra KWEON, Louise SLADE, Harry LEVINE
  • Patent number: 7531199
    Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.
    Type: Grant
    Filed: August 29, 2003
    Date of Patent: May 12, 2009
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
  • Patent number: 7329428
    Abstract: The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of sucrose and gelatin in cold water prior to heating. The marshmallow products produced by this process are made more efficiently and have good string. The gelatin processed in this manner undergoes less cis isomerization than occurs during conventional processing. The invention improves processing for the production of marshmallow pieces, marshmallow fillers, e.g., for cookies and candies, dehydrated marshmallow bits and spoonable marshmallow toppings.
    Type: Grant
    Filed: October 28, 2003
    Date of Patent: February 12, 2008
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Lynne C Haynes, Pankaj N. Patel, Louise Slade, Harry Levine
  • Publication number: 20070292583
    Abstract: A stabilized bran component and a stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour.
    Type: Application
    Filed: June 16, 2006
    Publication date: December 20, 2007
    Inventors: Lynn C. Haynes, Harry Ira Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, C. William Epperson, Sarwat Gabriel, Domenico Cassone
  • Publication number: 20070116810
    Abstract: The present invention is directed to an edible, bakeable moisture barrier composition that is effective for reducing moisture migration between food components. The moisture barrier includes at least one crystalline carbohydrate, a highly crystalline fat and a crystalline food fiber.
    Type: Application
    Filed: January 22, 2007
    Publication date: May 24, 2007
    Inventors: Lynn Haynes, Ning Zhou, Louise Slade, Harry Levine, Wendy Chan
  • Publication number: 20070092620
    Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
    Type: Application
    Filed: October 26, 2005
    Publication date: April 26, 2007
    Inventors: Jeanny Zimeri, Lynn Haynes, Allan Olson, Vijay Arora, Louise Slade, Harry Levine, Meera Kweon
  • Publication number: 20070054029
    Abstract: Methods for providing cooked rice with enhanced levels of fiber, wherein the fiber-containing cooked rice is suitable and especially adapted for use in preparing fiber-containing rice-based cereal products and especially for preparing fiber-containing puffed rice-based cereal products, are provided.
    Type: Application
    Filed: September 6, 2005
    Publication date: March 8, 2007
    Inventors: George Squire, Andrew McPherson, Edward Larue, Louise Slade, Lynn Haynes
  • Patent number: 6905720
    Abstract: A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking.
    Type: Grant
    Filed: January 30, 2002
    Date of Patent: June 14, 2005
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Chii-Fen Wang, Weizhu Yu, Harry Levine, Ramanathan Santhanagopalan, Louise Slade, Zhen-Yi Yan
  • Patent number: 6905719
    Abstract: A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing a savory ingredient, preferably a cheese flavoring component, in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases and to have sufficient dissolved solids and humectants to raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking.
    Type: Grant
    Filed: January 30, 2002
    Date of Patent: June 14, 2005
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Chii-Fen Wang, Zhen-Yi Yan, Harry Levine, Louise Slade
  • Publication number: 20050089619
    Abstract: The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of sucrose and gelatin in cold water prior to heating. The marshmallow products produced by this process are made more efficiently and have good string. The gelatin processed in this manner undergoes less cis isomerization than occurs during conventional processing. The invention improves processing for the production of marshmallow pieces, marshmallow fillers, e.g., for cookies and candies, dehydrated marshmallow bits and spoonable marshmallow toppings.
    Type: Application
    Filed: October 28, 2003
    Publication date: April 28, 2005
    Inventors: Lynne Haynes, Pankaj Patel, Louise Slade, Harry Levine